Kale and heirloom tomato eggy muffins

These muffins are a great and healthy start to the day and are perfect if you’re running out the door to work or school.

I like to whip up a batch or two of these ‘breakfast on the go’ delights and stick them in my fridge or freezer for the busy week ahead. You can also serve them up for lunch with some green leaves. 

Prep time: 5 mins
Cook time: 30 mins


  • 1 clove garlic finely chopped
  • 1/2 red onion finely chopped
  • 1 tbs capers in brine finely chopped
  • 1 tbs fresh parsley roughly chopped
  • 1 cup fresh kale finely chopped 
  • 1 cup heirloom tomatoes chunky cut
  • 6 whole eggs
  • 1 cup egg whites
  • 20 gms fresh grated parmesan cheese 


  1. Pre heat the oven to 180° on fan bake.
  2. Mix together all the ingredients in a large bowl apart from the cheese.
  3. Spoon the mixture evenly into lined muffin tins and sprinkle with parmesan.
  4. Bake for 25-30 mins until springy but firm to the touch.
  5. Leave to cool on a wire rack and store for the busy week ahead.
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